Blueberry Cheesecake Dip

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This delicious and easy-to-make Blueberry Cheesecake Dip recipe is perfect for parties, picnics, or any time you're in the mood for something sweet and decadent.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 258kcal

Author: Wendy

Equipment

saucepan
whisk
Large bowl
hand mixer
serving jar or glass

Ingredients

For the blueberry pie filling:

2 cups frozen blueberries or fresh
½ cup sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon lemon juice approximately ½ a lemon
¼ cup water

For the cheesecake dip:

8 ounces cream cheese softened
1 cup plain Greek Yogurt
1 teaspoon vanilla extract
1 cup powdered sugar sifted

Instructions

To make the blueberry pie filling:

Place the blueberries, sugar, cornstarch, cinnamon, salt, lemon juice, and water in a saucepan over medium heat.
Cook, stirring frequently, until the dry ingredients have dissolved.
Bring the mixture to a boil, then reduce to a simmer.
Cook, stirring occasionally, until a thickened syrup has formed from the liquid and the blueberries are cooked through.
Remove from heat and cool completely to room temperature.

To make the cheesecake flavored base:

In a large mixing bowl, beat together the cream cheese, Greek yogurt, and vanilla extract until smooth and creamy.
Beat in the powdered sugar in ¼ cup increments until fully incorporated and smooth.

To serve:

Spoon the blueberry pie filling over the cheesecake flavored dip base, or mix together, then serve with graham crackers, wafers, or fresh fruit for dipping.

Notes

The blueberry pie filling will thicken upon cooling. I used frozen wild blueberries, which contribute to a much more smooth, but dense syrup upon cooking and cooling. If using fresh blueberries, you may want to mash some of the berries while cooking to bring out the juices and allow the flavors to meld.
You can substitute a tablespoon of flour instead of cornstarch for thickening if needed. This dip is best eaten immediately after serving but will last for 24 hours in the fridge when covered or stored in an airtight container.

Store this dip in the fridge for up to five days.

Nutrition